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Rhubarb with Molten Marshmallow

June 14, 2013 By Jittery Cook 17 Comments

Here is the question: Can you fear what you love? I say “yes.” I love cream–but I also fear what it can do to my midline. So I search for alternatives. “Seek and you shall find,” as they say.

While in Paris, I had the most delicious rhubarb dessert. The base was a shortbread cookie, and the rhubarb was topped with creme brulée with a dollop of strawberry ice cream.

In this Rhubarb with Molten Marshmallow, granola serves as a perfect, guilt-free base. The rhubarb is sweetened to a minimal degree. A single marshmallow, singed to perfection, and pinched open to expose the creamy white interior, provides a sweet contrast to the tart rhubarb. Creamless. Fearless.

Rhubarb with Molten Marshmallow

Rhubarb with Molten Marshmallow

  • 1 bunch of rhubarb (1lb, 3oz), leaves trimmed off, cut into 1-inch chunks
  • 1/4 c honey (Add a bit more if you like it sweeter.)
  • water to scarcely cover the rhubarb
  • 1 c granola (Add more if you want a thicker base)
  • 4 marshmallows, singed on a bamboo skewer, slowly rotated for about  a minute, 1-inch above a candle flame
  • mint leaves as garnish, some top sprigs, some whole leaves, some chiffonade
  • 4 raspberries

Cook rhubarb in a medium-small sized pot with honey and water, stirring, until it melts into strands. It only takes about 6 minutes. Let it cool to room temperature.

Rhubarb with Molten Marshmallow

Place a 3 1/2-inch wide stainless steel mold on a dessert plate. Put 3 tablespoons of granola into the mold. Spoon in 1/4 of the rhubarb and refrigerate until it firms up. When you remove the mold, a pink coloured syrup will slowly ooze into the plate. It adds colour and flavour.

Pinch the marshmallows to spread them out over the top of the molded rhubarb. Garnish with a teaspoon of granola, mint leaves and a single raspberry. Serves 4.

Rhubarb with Molten Marshmallow Print Ready Recipe

Rhubarb with Molten Marshmallow

Final notes:

  • Merci infinement Antoine Westermann, chef of Mon Vieil Ami, Paris. Here is Antoine’s original recipe for  la tartelette à la rhubarbe, crème brûlée à la vanille for those of you who do not fear cream. 
  • Cream of Wheat Canada wants us all to try their newest instant cinnamon swirl flavour. I tried it by mixing it with regular instant cream of wheat to cut the sugar, and adding milk, a grated apple, walnuts, flax, chia and hemp seeds. I prefer the taste and texture of regular cream of wheat.

 Rhubarb with Molten Marshmallow

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Comments

  1. The Palladian Traveler says

    June 14, 2013 at 6:53 am

    Holly – Nicely done. You don’t see too many cooks tackling rhubarb these days. Love your pics and recipe instructions. I’ll not attempt it, but will savor virtually. Btw, I posted a cocktail that used Rabarbaro, a rhubarb-based bitter. So, we can can have our rhubarb and eat it and drink it, too. 🙂

    Reply
    • Jittery Cook says

      June 14, 2013 at 7:00 am

      Hey Tom, good to hear from you. Have you gone from food to drink in your Palladian Travels? I figure that rhubarb is big in Paris at the moment so maybe it’s making a comeback? We grew up with my mom’s excellent rhubarb pie with vanilla ice cream, of course. Just trying to recreate the magic.

      On Fri, Jun 14, 2013 at 6:53 AM, jittery cook

      Reply
      • The Palladian Traveler says

        June 14, 2013 at 8:24 am

        Holly – food and drink go hand-in-hand, just like there in Mount Royal.

        Reply
        • Jittery Cook says

          June 14, 2013 at 8:28 am

          Well said!

          Reply
  2. Anonymous says

    June 14, 2013 at 7:14 am

    I just picked some fresh rhubarb from the garden last night – your timing is impeccable! And the marshmellow will be a good sell on my continual quest to convince Elsie that fruit after supper is a dessert…. I might add some quinoa flakes into the granola to sneak some more protein into her..

    Reply
    • Jittery Cook says

      June 14, 2013 at 7:19 am

      I know Elsie! I also know who says impeccable. So much for anonymity!
      Glad you like the plan!

      Reply
  3. Anonymous says

    June 14, 2013 at 7:25 am

    – just thought this would also be a great special breakfast…maybe for the last day of grade one! – have a nice day!

    Reply
  4. Jittery Cook says

    June 14, 2013 at 7:28 am

    It would make a wonderful breakfast. You can even serve a Superpower Cookie on the side.

    http://jitterycook.com/2013/05/20/super-power-cookie-wholesome/

    Reply
  5. Anonymous says

    June 14, 2013 at 9:31 am

    Cream- less, fearless, peerless!

    A culinary flight of inspiration.

    Bien joué!

    Reply
    • Jittery Cook says

      June 14, 2013 at 2:07 pm

      I like the peerless!

      Reply
  6. tinywhitecottage says

    June 14, 2013 at 11:53 am

    Oooo. I like this. I love rhubarb an this is an impressive presentation!

    Reply
    • Jittery Cook says

      June 14, 2013 at 12:42 pm

      Nothing like a little Parisian inspiration! Thanks.

      Reply
  7. Sondra Sherman says

    June 14, 2013 at 11:57 am

    Wow

    Reply
    • Jittery Cook says

      June 14, 2013 at 1:17 pm

      I know!!!

      Reply
  8. sbobet says

    March 22, 2014 at 3:36 am

    Wow that was odd. I just wrote an incredibly long comment but
    after I clicked submit my comment didn’t appear. Grrrr…
    well I’m not writing all that over again. Anyways, just wanted to say superb blog!

    Reply
  9. Cheryl says

    June 1, 2015 at 1:44 pm

    Wow!! Nice to know there are other rhubarb lovers out there. What an original recipe. What a lovely photograph! What a beautiful presentation!
    I will try this, perhaps omitting the granola crust. Although the crunch factor will be lost :-(.
    Any ideas for a replacement? I’m not a granola fan.

    Reply
  10. La Cuisine d'Helene says

    June 1, 2015 at 2:44 pm

    Thanks for sharing, looks yum!

    Reply

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